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Ingredients

6 fresh thyme sprigs
4 (220g each) chicken marylands
12 small chat potatoes, halved
6 pickling onions, peeled, halved
2 fresh rosemary sprigs
3 garlic cloves
1/3 cup De Bortoli white wine
1 1/2 tablespoons olive oil
35g sachet onion and mushroom gravy mix

Method

Step 1 Preheat oven to 220°C/200°C fan-forced. Remove leaves from 3 thyme sprigs. Place chicken, potato, onion, remaining thyme sprigs, rosemary sprigs and garlic (unpeeled) in a large baking tray. Drizzle with wine and oil. Sprinkle chicken with thyme leaves. Roast for 30 minutes. Remove garlic. Roast for 15 to 20 minutes or until chicken is cooked through. Carefully squeeze garlic flesh from skins. Discard skins.
Step 2 Make gravy following packet directions. Add garlic. Whisk to combine. Remove baking tray from oven. Remove and discard thyme and rosemary sprigs.
Step 3 Serve chicken with potato, onion and garlic gravy.

Tray roasted chicken with potatoes and garlic gravy

How to make Tray roasted chicken with potatoes and garlic gravy

Ingredients

Method